barley flour (This has a mild flavor and works especially well in pancakes, cookies, and quick
breads. Replace up to half of any wheat flour in a recipe with this.
Contains some gluten.)
OR

buckwheat flour (This is especially good in pancakes. It tends to make
baked goods heavier and stronger tasting. Replace up to half of the wheat flour
in any recipe with this. Contains some gluten.) OR

oat flour (This is especially good in quick breads and cookies. It makes
baked goods moister,
chewier, and more crumbly. Contains some gluten.) OR

brown rice flour (This is especially good for those with wheat allergies; replace up to 1/4
of any wheat flour with this. Baked goods made with rice flour tend to
be crumbly, so consider substituting a mixture of one part arrowroot or other
thickener plus four parts rice flour. Adding more eggs is another way to reduce
crumbliness. Since rice flour absorbs more moisture, you may need to add
more liquid to recipe.) OR

corn flour (This is a good substitute for those with wheat allergies.) OR

millet flour (This has a more pronounced flavor than all-purpose flour, and it tends to make
baked goods coarse and dry. Replace up to 1/5 of any wheat flour with
this.) OR

potato flour (Replace up to 1/4 of any wheat flour in a recipe with this.
Substitute
5/8 cup potato flour for 1 cup all-purpose flour.) OR

soy flour (This is high in protein, but has a very strong flavor. Replace up to 1/4 of any
wheat flour with this, then increase the liquid in the recipe and reduce the oven temperature
by 25 degrees.) OR

quinoa flour (This is higher in fat than all-purpose flour, so it tends to make
baked goods moister. Replace up to 1/2 of the wheat flour in the recipe with
this.) OR

non-waxy rice flour (This is good for those with wheat allergies. Replace up to
1/4 of any wheat flour with this. Baked goods made with rice flour tend
to be crumbly, so consider substituting a mixture of one part arrowroot or
other thickener plus four parts rice flour. Adding more eggs is another way to
reduce crumbliness. Since rice flour absorbs more moisture than
all-purpose flour, you may need
to add more liquid to the recipe or substitute only 7/8 C rice flour for each
cup of all-purpose flour.) OR

wheat germ (This makes for a more nutritious product. Replace up to 1/3 of
the flour with this.) OR

amaranth flour (This is higher in fat than all-purpose flour.) OR

spelt flour (This tends to make baked goods heavier, so consider increasing the baking powder
so that the product rises more. Spelt is tolerated by most people with wheat
allergies, and it's great for making pasta and bread.) OR

kamut flour (This is tolerated by most people with wheat allergies, and it works
well in pasta and bread recipes. It works best if combined with other
flours.) OR

light rye flour (Replace up to 40% of the wheat flour in a bread recipe with
this and knead gently. Try increasing the yeast so that the bread rises
more. Rye flour imparts
an interesting, slightly sour flavor to breads. Contains some gluten.) OR

medium rye flour (Replace up to one-third of the wheat flour in a bread recipe with
this and knead gently. Try increasing the yeast so that the bread rises
more. Rye flour imparts
an interesting, slightly sour flavor to breads. Contains some gluten.) OR

dark rye flour (Replace up to one-fourth of the wheat flour in a bread recipe with
this and knead gently. Try increasing the yeast so that the bread rises
more. Rye flour imparts
an interesting, slightly sour flavor to breads. Contains some gluten.) ) OR

triticale flour (Replace up to half of the wheat flour in a bread recipe with this, knead
gently, and let rise only once.) OR

barley flour (This has a mild flavor. Replace up to 1/6 of the wheat flour
in a bread recipe with this. Contains some gluten.) OR

brown rice flour (Replace up to 1/5 of the wheat flour in a bread recipe with
this, and try
increasing the yeast so that the bread rises more. This is a good
substitute for those with
wheat allergies.) OR

buckwheat flour (This has a more pronounced flavor than wheat bread.
Replace up to 1/5 of the wheat
flour in a bread recipe with this. Contains some gluten.) OR

corn flour (Replace up to 1/5 of the wheat flour in a bread recipe with this,
and try increasing
the yeast so that the bread rises more.) OR

millet flour (This has a more pronounced flavor than wheat flour, and tends to make breads coarse and
dry. Replace up to 1/5 of the wheat flour in a bread recipe with this.) OR

oat flour (Replace up to 1/4 of the wheat flour in a bread recipe with this, and
try increasing
the yeast so that the bread rises more.) OR

potato flour (Replace up to 1/6 of the wheat flour in a bread recipe with
this. Substitute
5/8 cup potato flour for each cup of all-purpose flour.) OR

soy flour (This is high in protein, but has a very strong flavor. Replace up to 1/8 of
the wheat flour in a bread recipe with this, increase the liquid in recipe, and reduce oven temperature
by 25 degrees. Also consider increasing the yeast so that the bread rises
more.) OR

soya flour (Replace up to 1/5 of the wheat flour in a bread recipe with this.) OR

quinoa flour (This is higher in fat, so it tends to make bread moister.
Replace up to 1/4 of the wheat flour in a bread recipe with this.) OR

non-waxy rice flour (Replace up to 1/5 of any wheat flour with this, and either increase
the liquid in recipe or substitute 7/8 cup rice flour for each cup of all-purpose
flour. Also try increasing the yeast so that the bread rises more.) OR

wheat germ (This makes bread more nutritious. Replace up to a third of the
wheat flour in a bread recipe with this.) OR

amaranth flour (This is higher in fat than wheat flour. Replace up to a
fourth of the wheat
flour in a bread recipe with this.) OR

spelt flour (This tends to make bread heavier. Try increasing the yeast so that
the bread rises more. Spelt flour is tolerated by most people with wheat
allergies.) OR

whole wheat flour (Replace no more than half of the all-purpose flour with
this and add half again as much baking powder plus a bit more liquid to the recipe. Compared to all-purpose flour, whole wheat
flour makes baked goods denser and coarser in texture. It provides more fiber but about the same nutrients as enriched all-purpose
flour.) OR

self-rising flour (Omit salt and baking
powder from recipe. Don't use this in yeast breads or pie crusts.) OR

pastry flour (This doesn't work well in cookies.) OR

cake flour (Don't use this in bread. It also doesn't work well in cookies,
quick breads, muffins, and biscuits--it makes them very crumbly. In a pinch,
substitute one cup of all-purpose flour with one cup plus two tablespoons
of cake flour.) OR

barley flour (This has a mild flavor and works especially well in pancakes, cookies, and quick
breads. Replace up to half of any wheat flour in a recipe with this.
Contains some gluten.)
OR

buckwheat flour (This is especially good in pancakes. It tends to make
baked goods heavier and stronger tasting. Replace up to half of the wheat flour
in any recipe with this. Contains some gluten.) OR

oat flour (This is especially good in quick breads and cookies. It makes
baked goods moister,
chewier, and more crumbly. Contains some gluten.) OR

brown rice flour (This is especially good for those with wheat allergies; replace up to 1/4
of any wheat flour with this. Baked goods made with rice flour tend to
be crumbly, so consider substituting a mixture of one part arrowroot or other
thickener plus four parts rice flour. Adding more eggs is another way to reduce
crumbliness. Since rice flour absorbs more moisture, you may need to add
more liquid to recipe.) OR

corn flour (This is a good substitute for those with wheat allergies.) OR

millet flour (This has a more pronounced flavor than all-purpose flour, and it tends to make
baked goods coarse and dry. Replace up to 1/5 of any wheat flour with
this.) OR

potato flour (Replace up to 1/4 of any wheat flour in a recipe with this.
Substitute
5/8 cup potato flour for 1 cup all-purpose flour.) OR

soy flour (This is high in protein, but has a very strong flavor. Replace up to 1/4 of any
wheat flour with this, then increase the liquid in the recipe and reduce the oven temperature
by 25 degrees.) OR

quinoa flour (This is higher in fat than all-purpose flour, so it tends to make
baked goods moister. Replace up to 1/2 of the wheat flour in the recipe with
this.) OR

non-waxy rice flour (This is good for those with wheat allergies. Replace up to
1/4 of any wheat flour with this. Baked goods made with rice flour tend
to be crumbly, so consider substituting a mixture of one part arrowroot or
other thickener plus four parts rice flour. Adding more eggs is another way to
reduce crumbliness. Since rice flour absorbs more moisture than
all-purpose flour, you may need
to add more liquid to the recipe or substitute only 7/8 C rice flour for each
cup of all-purpose flour.) OR

wheat germ (This makes for a more nutritious product. Replace up to 1/3 of
the flour with this.) OR

amaranth flour (This is higher in fat than all-purpose flour.) OR

spelt flour (This tends to make baked goods heavier, so consider increasing the baking powder
so that the product rises more. Spelt is tolerated by most people with wheat
allergies, and it's great for making pasta and bread.) OR

kamut flour (This is tolerated by most people with wheat allergies, and it works
well in pasta and bread recipes. It works best if combined with other
flours.) OR

bread flour (This makes for a larger loaf, but it's harder to knead.) OR

whole wheat flour (Replace up to half of the white flour in the recipe with
this. If the whole wheat flour is coarsely
ground, substitute 1 1/8 cup whole wheat flour for 1 cup all-purpose flour.)
OR

light rye flour (Replace up to 40% of the wheat flour in a bread recipe with
this and knead gently. Try increasing the yeast so that the bread rises
more. Rye flour imparts
an interesting, slightly sour flavor to breads. Contains some gluten.) OR

medium rye flour (Replace up to one-third of the wheat flour in a bread recipe with
this and knead gently. Try increasing the yeast so that the bread rises
more. Rye flour imparts
an interesting, slightly sour flavor to breads. Contains some gluten.) OR

dark rye flour (Replace up to one-fourth of the wheat flour in a bread recipe with
this and knead gently. Try increasing the yeast so that the bread rises
more. Rye flour imparts
an interesting, slightly sour flavor to breads. Contains some gluten.) ) OR

triticale flour (Replace up to half of the wheat flour in a bread recipe with this, knead
gently, and let rise only once.) OR

barley flour (This has a mild flavor. Replace up to 1/6 of the wheat flour
in a bread recipe with this. Contains some gluten.) OR

brown rice flour (Replace up to 1/5 of the wheat flour in a bread recipe with
this, and try
increasing the yeast so that the bread rises more. This is a good
substitute for those with
wheat allergies.) OR

buckwheat flour (This has a more pronounced flavor than wheat bread.
Replace up to 1/5 of the wheat
flour in a bread recipe with this. Contains some gluten.) OR

corn flour (Replace up to 1/5 of the wheat flour in a bread recipe with this,
and try increasing
the yeast so that the bread rises more.) OR

millet flour (This has a more pronounced flavor than wheat flour, and tends to make breads coarse and
dry. Replace up to 1/5 of the wheat flour in a bread recipe with this.) OR

oat flour (Replace up to 1/4 of the wheat flour in a bread recipe with this, and
try increasing
the yeast so that the bread rises more.) OR

potato flour (Replace up to 1/6 of the wheat flour in a bread recipe with
this. Substitute
5/8 cup potato flour for each cup of all-purpose flour.) OR

soy flour (This is high in protein, but has a very strong flavor. Replace up to 1/8 of
the wheat flour in a bread recipe with this, increase the liquid in recipe, and reduce oven temperature
by 25 degrees. Also consider increasing the yeast so that the bread rises
more.) OR

soya flour (Replace up to 1/5 of the wheat flour in a bread recipe with this.) OR

quinoa flour (This is higher in fat, so it tends to make bread moister.
Replace up to 1/4 of the wheat flour in a bread recipe with this.) OR

non-waxy rice flour (Replace up to 1/5 of any wheat flour with this, and either increase
the liquid in recipe or substitute 7/8 cup rice flour for each cup of all-purpose
flour. Also try increasing the yeast so that the bread rises more.) OR

wheat germ (This makes bread more nutritious. Replace up to a third of the
wheat flour in a bread recipe with this.) OR

amaranth flour (This is higher in fat than wheat flour. Replace up to a
fourth of the wheat
flour in a bread recipe with this.) OR

spelt flour (This tends to make bread heavier. Try increasing the yeast so that
the bread rises more. Spelt flour is tolerated by most people with wheat
allergies.) OR

kamut flour (This is tolerated by most people with wheat allergies.)

For coating fish and meat before frying

water chestnut flour (makes coating lighter and crunchier) OR

cornstarch OR

tapioca starch

Notes: See also flour in the thickeners
section of the Cook's Thesaurus.

biscuit mix Notes: Use
this mix to make biscuits as well as pancakes and other baked goods. Bisquick
is a well-known brand. To make biscuits from biscuit mix,
combine 2 parts biscuit mix with 1 part water, roll out on floured surface,
cut into biscuits, and bake for about 10 minutes at 425º. To make your own:
Combine 3 cups flour (preferable cake or pastry flour), 1/3 cup
powdered milk, 1 tablespoon baking powder, 1 teaspoon salt, and 1/2 cup
shortening. Sift together the dry ingredients, then mix in the
shortening until the mix reaches a sandy consistency. Cover and store in
a cool place.

bread flour = hard-wheat flour =
strong flour = high-gluten flour Notes: This flour has a
high level of gluten, which gives bread more structure. Don't confuse it with
gluten flour (also called vital wheat gluten), which is pure gluten and used
as a bread additive or to make seitan. Substitutes: all-purpose
flour (easier to knead; will result in smaller loaf; consider supplementing
with gluten according to package directions or add 2 teaspoons per cup
of flour) Notes: To see how to substitute other
flours when making yeast breads, see the listing under all-purpose flour.

cake flour = soft-wheat flour Equivalents: 4 1/2 cups cake flour = 1 pound
Includes: self-rising cake flour These substitutions will
perform better if you also do this: (1) Mix the batter as little
as possible. (2) Separate eggs, beat the whites, and fold them into the
batter Substitutes: pastry flour (This has more protein
than cake flour but less than all-purpose flour. Cakes made with pastry
flour tend to be a bit less delicate and crumbly.) OR all purpose
flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour
and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. Cakes made with all purpose flour tend to be less delicate
and crumbly.)

gluten flour = instant gluten flour = pure gluten
flour = vital wheat gluten Notes: This is
flour with the starch and bran removed. Don't confuse it with bread flour
= high-gluten flour, which is gluten-fortified flour, or with gluten =
seitan, a
meat analogue used in vegetarian dishes. Pure gluten flour is usually
added to regular flour to turn it into bread flour, or it's used to make seitan.

semolina Substitutes: durum
wheat flour (also good for pastas, inferior color) OR kamut flour (This
makes a decent pasta and can be tolerated by most people with wheat allergies)
OR spelt flour (Like kamut flour, this makes a good pasta and is tolerated
by most people with wheat allergies.) OR all-purpose flour (Pasta made
entirely of this is less firm than that made with semolina. To keep it
from getting mushy, cook the pasta in plenty of water and eat it immediately
after it's cooked.)